Huevos Veganos Rellenos

Blogger y foodie Lesley de Lesley Vegan Kitchen nos muestra cómo hacer sus impresionantes “Huevos Veganos Rellenos.”

Lesley hace tanto con Tofutti Better Than Cream Cheese y Tofutti Better Than Sour Cream.

“Huevos” Veganos Rellenos

Ingredientes:

6 patatas pequeñas
1 taza de Tofutti Better Than Cream Cheese (queso crema)
1/4 taza de Tofutti Better Than Sour Cream (crema agria)
2 cucharaditas de cúrcuma o turmeric en polvo
1/4 cucharada de polvo de cebolla
1 cucharadita de polvo de ajo
3/4 cucharadita de sal
1 1/2 cucharadita de eneldo seco
Pimentón en polvo o paprika en polvo para decorar

Preparación:

1. Hervir 4 tazas de agua y agregar 1 cucharada de sal.

2. Lavar las patatas. Remover la cáscara es opcional.

3. Partir por la mitad y cocer por 20 minutos en agua hirviendo o hasta que estén un poco blandas. Evitar recocer. Dejarlas enfriar completamente.

4. En un tazón mezclar el Tofutti queso crema y crema agria, cúrcuma, polvo de cebolla y ajo, sal y eneldo seco.

5. Colocar un poco de esta mezcla en una bolsa para decorar pasteles y colocar un poco sobre las patatas.

6. Espolvorear un poco de pimentón en polvo antes de servir.

Visita Lesley en www.lesleysvegankitchen.com y www.lesleycocinavegan.com.

*Nota: Esta NO es una receta oficial de Tofutti Brands, Inc.

Click here for the recipe in English.

Creado para Tofutti Brands, Inc. por Lesley Orellana.

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Santa Fe baked potato

Santa Fe baked potato If you like zesty food, and the taste of jalapeno excites you, Lauren, over at Life, Minced, has a dynamite recipe for “Santa Fe Sweet Potato.” This hot potato is both gluten-free and dairy-free, packs a punch, and is topped with a Tofutti Better Than Sour Cream sauce. Love it!

To make Lauren’s spicy potatoes, you’re going to need some sweet potatoes, canned black beans and corn, fresh jalapeno, avocado, Tofutti Better Than Sour Cream, white onion, garlic powder, ground coriander, paprika, sriracha sauce, and vegan mayonnaise.

Lauren makes it look easy. Just follow her instructions and your Santa Fe baked potato will come out just as good. Be sure to visit Lauren’s blog, the photo she took is awesome!

Excellent work, Lauren.

Oh! And as luck would have it. Here are two recipes for vegan mayonnaise, both are made with Tofutti Better Than Sour Cream: Jes’s vegan mayonnaise, and Betsy’s vegan mayonnaise. Get cooking…

Via Life, Minced.

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Vegan artichoke dip

Vegan artichoke dip Need an appetizer in a hurry? Dips are a great go-to snack. That’s why you should try this “Spinach Artichoke Dip” from Shannon, over at Gona Be Vegan. It’s super easy to make!

All you’ll need to make this awesome artichoke dip is white onion, garlic cloves, olive oil, Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, artichoke hearts, frozen spinach (thawed and drained), sea salt, pepper, panko crumbs, and a dairy free shredded mozzarella. How about dicing up some Tofutti dairy free mozzarella cheese slices instead? Bet that would work too!

After you’ve mixed all that stuff together, sprinkle the panko bread crumbs on top, and then bake for 30 minutes. Simple as pie – err, simple as dip! Nice work, Shannon.

Deviled eggs are another great hors d’oeuvre, but if you’re vegan, eggs are totally off your menu. So give this recipe for vegan deviled eggs a whirl. Goodbye eggs. Hello potatoes!

Via Gona Be Vegan.

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Twice baked cheese potatoes

Twice baked cheese potatoes “Who Says You Can’t Have Twice Baked Potatoes?” That’s the question Jillian over at Trick And Treat, Safe To Eat asked and, well…she answered it herself. Jillian created this awesome recipe for twice baked cheese potatoes that can be made with Tofutti Better Than Sour Cream and Tofutti American cheese slices. We love it!

It’s a pretty simple recipe to make and has some great spices. All you need is russet potatoes, vegan butter substitute or margarine, kosher salt, black pepper, paprika, nutmeg, and garlic and onion powder. Plus the Tofutti sour cream and cheese slices.

Preparing and cooking is easy too. Basically you just bake the potatoes, scoop them out, mix all the ingredients together, stuff the potatoes, and pop them back into the oven. Simple! Jillian goes into better detail, but that’s gist of it.

Nice work, Jillian!

Via Trick And Treat, Safe To Eat!

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Diary free mashed potatoes

Diary free mashed potatoes Most traditional mashed potatoes call for big chunks of butter, cups of milk, and scoops of sour cream, but if you’re lactose intolerant, this…is sort of a problem. So it’s a good thing Rachel over at Mom Vs. Food Allergy whipped up this dairy free recipe for “Mashed Party Potatoes“. Nice!

Now, it’s not vegan but you can easily swap out the chicken broth for vegetable broth (or leave it out entirely). The rest of the ingredients are good to go though. You’ll need six or seven potatoes cut into cubes, Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, some dairy free margarine, onion powder, garlic salt, regular salt, and pepper.

Of course the actual directions aren’t this simple – visit Rachel’s blog for all the details – but you basically boil the potatoes, mix and mash everything together, season, and throw it back into the oven for a little bit. Simple! You can do it with your eyes closed…kidding.

Great job, Rachel!

Via Mom Vs. Food Allergy.

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